Burgers with Sautéed Mushrooms, Arugula and Dijon Aioli
User Reviews
5
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Total Time
45 mins
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Servings
4 burgers
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Course
Main Course
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Cuisine
American
Burgers with Sautéed Mushrooms, Arugula and Dijon Aioli
Description
This burger recipe features ground beef seasoned simply with salt, pepper, and olive oil to maintain a juicy, beef-forward flavor. The mushrooms are cooked low and slow in butter and olive oil until soft and juicy, then seasoned lightly to complement but not overpower the other ingredients. The Dijon aioli is emulsified by whisking mustard, egg yolk, lemon juice, and olive oil, then finished with whole grain mustard and horseradish for depth and a mild kick.
The fresh arugula is brightened by lemon juice and olive oil, adding a peppery crunch to contrast the creamy aioli and melted cheeses—fontina and sharp cheddar—stacked on the toasted whole wheat buns. This burger balances rich, tangy, and fresh flavors with varied textures, ideal for a more nuanced burger experience served for lunch or dinner.
The method includes letting the beef rest at room temperature for even cooking and maintaining the mushrooms covered after cooking to keep them warm and moist until assembly.
Ingredients
- 1 pound ground beef feel free to use fattier beef if you prefer, lean
- 1 1/2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons butter unsalted
- 12 ounces baby bella mushroom sliced
- 4 ounces fontina cheese sliced
- 4 ounces cheddar cheese sliced, sharp
- 2 cups arugula fresh
- 1/2 lemon juiced
- 4 Whole Wheat Bun toasted
- mustard aioli
- 1 1/2 tablespoons Dijon mustard
- 1 egg large, yolk
- 2 teaspoons lemon juice fresh
- 1/2 cup olive oil
- 2 tablespoons whole grain mustard
- 1 tablespoon horseradish
- salt a pinch
- black pepper a pinch
Instructions
- Add ground beef to a large bowl and season with salt and pepper. Add in 1 tablespoon of olive oil and mix it into the beef, then let sit at room temperature for about 30 minutes.
- While the beef is resting, add mushrooms to a large skillet over low heat. Add 1 tablespoon each of olive oil and butter, then add in mushrooms and stir to coat. Cover and cook for 10-15 minutes until softened and juicy. Once soft, add a sprinkle of salt and pepper, turn off heat and keep covered.
- While mushrooms are cooking, whisk together dijon mustard, egg yolk and lemon juice in a large bowl until combined. Slowly stream in olive oil while continuously whisking until the mixture emulsifies and comes together completely. Whisk in whole grain mustard and horseradish, then taste and season with a little salt and pepper as desired. Set aside.
- Toss the fresh arugula with the lemon juice and 1/2 tablespoon of olive oil. Sprinkle with a little salt and pepper.
- Heat a large skillet over medium-high heat and add 1 tablespoon of butter. Form the beef into 4 equal patties, then add to the skillet and cook until they reach their desired doneness. For medium-well, I cook mine about 5 minutes per side, but it will depend on how thick you like your burgers. In the last 1-2 minutes of cooking, top each burger with a few slices of both cheeses.
- To assemble burgers, spread a bit of mustard aioli on the bottom of each bun. Top with the burger, then some mushrooms, some aioli and a handful of arugula.
Notes
- Let the seasoned beef rest at room temperature before cooking to help with even cooking.
- Keep sautéed mushrooms covered off heat to stay warm and retain moisture until serving.
- Prepare the Dijon aioli slowly emulsifying olive oil into mustard and egg yolk for a creamy texture.
User Reviews
Overall Rating
5
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